Italian Eggplant Wrap Recipe
Thinly sliced eggplant, baby spinach, roasted red peppers, mozzarella cheese and garlic aioli served warm in a tomato basil wrap with a side of our house marinara sauce for dipping
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Ingredients
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Wrap Ingredients
Method
Preparation Instructions
- 1
Prepare the Eggplant
Slice the eggplant into thin rounds, about 1/4 inch thick. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Assemble the Wraps
Lay a tomato basil wrap on a flat surface. Spread a layer of garlic aioli on the wrap. Add a layer of grilled eggplant, followed by a handful of baby spinach, roasted red peppers, and mozzarella cheese.
- 4
Wrap and Heat
Fold in the sides of the wrap and roll it tightly from the bottom up. Heat in a non-stick skillet over medium heat for 2-3 minutes on each side until the wrap is warm and the cheese is melted.
- 5
Serve
Cut the wraps in half and serve warm with a side of house marinara sauce for dipping.
